(Recado Colorado)
Although this fiery red seasoning is traditionally used to make cochinita pibil (Spicy Pork), a lovely pork dish, it makes a nice rub for chicken, meaty fish, or even thick cuts of vegetables you might throw on the grill. Annatto seeds ground into a paste are particularly popular in Oaxacan and Yucatan dishes. Be sure to wear gloves and use nonreactive utensils because the achiote will stain everything (including your hands) a nice rojo (red) color!
5 tablespoons achiote (annatto) seeds
1 tablespoon black peppercorns
2 teaspoons cumin seeds
8 whole allspice berries
½ teaspoon whole cloves
½ cup freshly squeezed orange juice
3 habanero peppers, seeded
10 garlic cloves
2 tablespoons salt
½ cup freshly squeezed lemon juice (about 5 lemons)
¼ cup olive oil
In a food processor, pulse-grind the achiote seeds, peppercorns, cumin, allspice, and cloves to a fine powder. Add the orange juice, habaneros, garlic, and salt and blend until smooth. Blend in the lemon juice and olive oil until a paste is formed.
Wrap tablespoon-sized portions of the paste in plastic and store in the freezer for months—although it never lasts that long in our house!
NOTE: If you don’t want your paste to light your mouth on fire, you can substitute jalapeños for the habaneros, or omit the hot peppers altogether for a fragrant, but mild seasoning.